Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the cheese. Source: EatingWell Magazine, Holiday Issue 1995

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Ingredients

Directions

  • Blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon in a medium bowl. Garnish with parsley leaves and serve.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Nutrition Facts

34 calories; 0.1 g total fat; 0.1 g saturated fat; 1 mg cholesterol; 77 mg sodium. 124 mg potassium; 4.3 g carbohydrates; 0.1 g fiber; 4 g sugar; 3.9 g protein; 43 IU vitamin a iu; 1 mg vitamin c; 7 mcg folate; 103 mg calcium; 9 mg magnesium;

Reviews (1)

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1 Ratings
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Rating: 4 stars
10/30/2011
My husband & I really enjoyed this;It is a very light cheese it reminds me of Ricotta Cheese I spread it on some sandwiches & I'm going to make homemade Ravioli & try it in the filling:) Read More